Bread Pudding Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray four 10-ounce mini cast-iron skillets with baking spray.
• Place the muffin cubes in a large bowl. Combine the milk, sugar and eggs in a separate large bowl. Stir until the sugar partially dissolves, about 3 minutes. Add the melted butter and stir to mix. Pour the mixture over the muffin cubes and toss. Divide among the prepared skillets. Bake until the custard is set but still a little wobbly and the edges of the muffin cubes have browned, 30 to 35 minutes. Pour the melted cream cheese frosting over the bread pudding and scatter with the banana chips.

Steps:

• Preheat oven to 350 F (180 C). Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease top of the muffin pan.
• Line a baking sheet with parchment paper. Set aside.
• Pour all but 2 cups (500 mL) of the bread cubes in a large bowl. Add milk and cream and let stand for 3 minutes, then stir to mush up some of the cubes and let the liquid soak inches Stir in eggs, sugar, vanilla, brandy and butter.
• In a small bowl, stir together flour, baking powder, salt and cinnamon, then stir into wet ingredients. Add raisins and stir well to make a chunky butter. Stir in reserved breads cubes just to mix.
• Using a large ice-cream scoop, fill each muffin cup to just over rim. Place muffin pan on prepared baking sheet.
• Bake for 30 minutes or until muffins are golden with tips of firmer bread cubes golden brown. Let cool in pan 5 minutes. Unmold onto a serving platter on wire rack, dust with icing sugar.

Steps:

• Slice the bread and cut it into 1-inch cubes; put it in a large bowl and toss with the cinnamon.
• In a bowl, whisk the eggs, sugar, cream, milk, and vanilla together until combined.
• Pour the custard over the bread; cover and refrigerate for at least 4 hours and up to 24 hours.
• Preheat oven to 325°; line a standard 12-cup muffin tin with paper liners, or generously grease with butter.
• Scoop a heaping 1/2 cup of the pudding mixture into each of the 12 muffin cups; each one should be nicely mounded.
• Top off each pudding with any remaining custard.
• Bake for 45 minutes, rotating the tin halfway through the baking time.
• The puddings should be lightly golden brown on top.
• Dust with powdered sugar while they are still warm.

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

Steps:

• 1. Preheat over to 350 degrees. Spray or lightly butter a 9x5x3 loaf pan. Crumble the muffins into pan.
• 2. Beat together sugar, eggs and milk in a medium size bowl, and set aside. Beat in cinnamon, nutmeg and almond extract. Add mixture to crumbled muffins and mix in almonds, if desired. Pour melted butter and sprinkle with almonds.
• 3. Bake for about 45 minutes or until top is crusty and pudding looks set and firm to touch. Cut into slices